Recipe Corner: Armenian Simit Cookies

By Christine Vartanian Datian


6 cups flour, sifted

1 pound unsalted butter, melted

1 cup sugar

1 cup warm milk

2 large eggs, beaten

3 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

1 beaten egg plus two tablespoon water for egg wash

Sesame or black seeds (optional)


Pre-heat oven to 350 degrees.

In a medium bowl, mix the butter, sugar and two beaten eggs together for a few minutes.  Gradually fold in the flour and remaining ingredients, and mix to combine; knead lightly unto a medium smooth dough.

On a floured surface, roll out dough to one-half inch thick.   Brush dough with one beaten egg, sprinkle with sesame seeds, if desired, and cut into desired shapes.  For more traditional simit, pull a piece of dough the size of a walnut or apricot, roll each ball with the palm of your hand in a long strip, form into a rope shape, and pinch the ends together to form a circle.

Place on a non-stick or sprayed cookie sheet and bake for 25-30 minutes or until golden brown.

Remove from oven to cool on racks.  Serve with butter, jam, honey, yogurt, cheese, and Armenian coffee.

*Christine’s recipes have been published in the Fresno Bee Newspaper, Sunset
and Cooking Light Magazines and